June 7, 2013 by dgarnett2013
Spiced Basmati Rice: Lucy Boyd’s Kitchen Memories
Great with lemony coriander chicken.
Serves 4 (generously).
- 300g basmati rice
- 2 tabs olive oil
- 1 small red onion, peeled and finely chopped
- 1/2 small fresh green chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 500ml chicken stock
- sea salt
For the Garam Masala (or use bought stuff)
- 1 tab cardamom pods, husks removed, leaving 1 tsp cardamom seeds
- 1/2 cinnamon stick
- 1 tab black cumin seeds
- 2 whole cloves
- 1/4 whole nutmeg, grated
- 1/2 tsp whole black peppercorns.
Grind all the ingredients for the garam masala together in a pestle and mortar or coffee grinder.
Put the rice in a colander or sieve and wash under cold water until the water runs clear. Put the rice in a large bowl, cover with cold water and leave to soak for 30 mins, then to drain for 20 or so.
Heat the olive oil in a heavy based ban over a medium heat, add the onion and fry gently until light golden in colour.
Add the chilli and garlic and cook for a further 2 – 3 mins. Add the garam masala and cook for a further minute or so, then add the rice and stir together well, so that the rice is coated with the spices and oil.
Add just enough chicken stock to cover the rice (or exactly twice as much stock as rice – measure it in cups) and season with a little salt, then cover with a lid and bring to the boil.
Turn the heat down and simmer over a very low heat for 5 mins.
Take off the heat and leave covered for 10 mins – the steam will keep the rice nice and fluffy. Taste to check the rice is ready. It should have a little bite.
Garam & Masala, together first thing in the morning after eating this rice.